- 3 Tbsp light brown sugar
- 2 tsp. fresh thyme, chopped (divided)
- 3/4 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. cayenne pepper
- 1/2 cup pecans
- 1/2 cup blanched almonds (see below)
- 1 1/2 Tbsp butter
- 3 cups tiny unsalted pretzels
- 1 cup Rice Chex
- 2 Tbsp pure maple syrup
Preheat
oven to 350 degrees F. In a small bowl, combine brown sugar, one
teaspoon of thyme, salt, cinnamon and cayenne pepper, set aside.
To
blanch your almonds, place them in a small bowl and pour boiling water
over them to cover just the top. Allow almonds to sit covered in hot
water for one minute (don't go over) then drain and rinse under cold
water. Peel the skins off the almonds and they are ready to go.
Spread
the blanched almonds and pecans onto a baking sheet and bake at 350 for
about 10 minutes. In a medium bowl, mix together nuts and butter until
melted and then gently stir in pretzels, cereal and syrup. Sprinkle
the sugar mixture evenly over pretzel mixture, tossing gently to coat.